Best Butterfinger Chunk Cookies Recipes

Butterfinger-Chunk Cookies image

Yield Makes about 24 cookies

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups plus 2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups Butterfinger BB's candies (about five 1.7-ounce packages)

Steps:

Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in Butterfinger BB's (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.
Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded tablespoon dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)

Peanut Butterfinger Chunk Cookies image

Provided by Kitchen Crew

Categories Chocolate

Number Of Ingredients 10

3/4 c sugar
2/3 c golden brown sugar
1/2 c unsalted butter at room temperature
2 large egg whites
1 1/2 tsp vanilla extract
1 1/4 c peanut butter, chunky
1 c all purpose flour
1/2 tsp baking soda
1/4 tsp salt
5 2.1 ounce butterfinger bars in 1/2

Steps:

1. Preheat oven to 350 degrees.
2. Lightly grease 2 cookie sheets.
3. STEEL KNIFE: (Food Processor recipe) Blend sugars, butter, egg whites and vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 minute.
4. Add peanut butter and process until combined, about 20 seconds.
5. Add flour, baking soda and salt and blend until just combined using 2 to 3 on/off turns; do not overprocess.
6. Transfer to large bowl and stir in chopped butterfingers.
7. Mound dough by 1 1/2 tablespoonfuls onto prepared sheets, spacing 2 inches apart.
8. Flatten slightly using fingers and bake until dry in appearance and centers are still slightly soft to touch, about 15 minutes.
9. Cool on cookie sheets 3 minutes.
10. Transfer to rack and cool completely.
11. Store in airtight container. (Can be prepared ahead--store 4 days at room temperature or freeze 3 weeks.)

Butterfinger- Chunk Cookies image

Provided by Kathleen Riemer

Categories Cookies

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups crushed butterfingers (about 3 regular-sized bars)

Steps:

1. Using electric mixer, beat butter and both sugars in large bowl until well-blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in butterfingers (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour. 2. Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded Tablespoon of dough for each cookie (I use a small cookie scooper), drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)